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onion flakes garlic water lean ground beef marjoram leaves corn oil cider vinegar cloves thyme ground black pepper potato cabbage tomato parsley flakes
Viewed: 10 - Published at: 9 months agoIngredients
- 2 Tbsp. onion flakes
- 1/2 tsp. instant minced garlic
- water
- 1 lb. lean ground beef
- 1 1/2 tsp. marjoram leaves, crushed
- 2 Tbsp. corn oil
- 1 Tbsp. cider vinegar
- 6 whole cloves
- 1/2 tsp. thyme leaves, crushed
- 1/8 tsp. ground black pepper
- 1 large potato, peeled and diced (1 c.)
- 2 c. shredded cabbage
- 1 large tomato, diced (1 c.)
- 1 Tbsp. parsley flakes
Method
- Combine onion flakes and minced garlic with 2 tablespoons water; let stand 10 minutes to soften.
- Set aside.
- Mix beef with 1/2 teaspoon marjoram.
- Shape into 1/2-inch balls.
- Heat oil in saucepan.
- Add meatballs, a few at a time.
- Brown on all sides. Remove meatballs and set aside.
- Add reserved onion and garlic to oil.
- Saute 2 minutes.
- Add 2 1/2 cups water, vinegar, cloves, thyme, black pepper and remaining marjoram.
- Bring to a boil, stirring to scrape drippings from bottom of pan.
- Return meatballs to pan.
- Add potato; reduce heat and simmer, covered, 10 minutes. Add cabbage and tomato.
- Return to a boil.
- Reduce heat and simmer, covered, until vegetables are tender, about 10 minutes. Sprinkle with parsley flakes and serve.
